HOME MADE PRETZEL BURGER BUNS

I thought I had perfected the bun making art until I came across this babies,this pretzel buns are slowly becoming a personal favorite of mine,you can call them an improvement in perfection,they are light,soft and airy in texture,this pretzel rolls are the best way to compliment your burger as it adds to them a ton of flavour and wonderful texture,not to mention how easy I found them to bring together.

DIRECTIONS
Start of by activating your yeast.
This is achieved by mixing together your sugar yeast and warm water

Set this aside and let it proof for about 7 to 8 minutes until frothy

Melt your butter

Mix your melted butter and salt into your yeast mixture

Mix in your flour one cup at a time

When the mixture is stiff enough pour it out on your kneading surface

Knead this up for about 8 minutes until smooth and consistent

Place this in a greased bowl and cover it with a dump towel

Let this rise for close to 45 minutes to an hour,or until doubled in size

Punch this down and pour it down on a floured surface

Knead this for 3 minutes until smooth

Divide this up into 8 equal pieces

Roll them up into tight even balls and place them on a greased baking tray,parchment paper will work even better here though I couldn’t get my hand on one

Mix 10 cups of with the baking soda and bring to a slow boil before turning the heat down until no bubbles form.
You go ahead and place your buns 30seconds each side before turning them over,my pot could fit 3 buns at a go

Take your poached buns off the water draining all the water off it and place them on a greased tray or on parchment paper.
Be sure to drain the bun well as it might lead to the bottom of your bun tasting like baking soda,you don’t want that.
Mix your egg with one spoon of water and brush on top of our poached buns.
Go ahead and make slits using a knife on top of your bun,the + is the classical shape on top of a pretzel bun,however you are free to have fun and play around.

Bake this in a preheated oven at 230℃ for close to 13 to 15 minutes and voila